Saturday, May 02, 2009

Recipe Favorites: Un-Scrambled Eggs (Mini-Frittata) with Bacon, Green Onions, and Feta

Eggs with bacon, feta, and green onion
(Updated and added to Recipe Favorites, May 2009) I shake my head sometimes when I look at my earliest posts, and apparently when I named this recipe back in 2005 I thought it was clever to call it Un-Scrambled Eggs. Now I'd probably call this type of egg dish a mini-frittata. This one has three of my all-time favorite ingredients, and it's just the the kind of breakfast I love to make on the weekend.

Before someone calls the bacon police, I'm well aware the South Beach Diet discourages eating bacon because of the saturated fat. For this recipe I use two slices of pre-cooked bacon, listed on the package as 6 grams of fat. Then I cook the bacon in the microwave and blot off even more fat with paper towels. I'm willing to splurge once in a while on that much fat, but you could definitely make this with turkey bacon or Canadian bacon if you prefer.

Start by beating the eggs with the milk, half and half, or cream, and a small amount of Spike seasoning if desired.

Add olive oil or butter to 9 inch omelet pan, and saute green onions for a couple of minutes.

Add the crumbled bacon (which you have cooked in the microwave and blotted with paper towels to remove as much fat as possible.) Cook a minute more.

Pour in beaten eggs, then crumble the feta over the top, turn heat to very low, cover the pan and cook about 10 minutes. The eggs will puff up slightly when they're done. Eat!


Mini Frittata or Un-Scrambled Eggs with Bacon, Feta, and Green Onions
(Makes 1 generous serving, recipe created by Kalyn)

Ingredients:
3 eggs
1 T milk, half and half, or cream (use lowfat milk for South Beach Diet)
Spike seasoning to taste
fresh ground pepper to taste
2 slices bacon (I use pre-cooked bacon from Costco, the type that's sold in the refrigerated case)
2 T sliced green onion
1 tsp. butter or olive oil (use olive oil for South Beach Diet)
2 T crumbled Feta (I use my favorite Feta Cheese)

Instructions:
For best results with this recipe, use a 9" non-stick omelet pan.

In a small mixing bowl, beat eggs, milk, and Spike together. (Don't be tempted to add salt, the bacon and Feta will make it salty enough!)

Put bacon on a plate with a paper towel above and below the bacon and cook in microwave until very crisp, about 3 minutes. As bacon cooks, add olive oil to omelet pan, then add green onions, turn heat to low, and cook 2-3 minutes or until onions are just starting to soften, but not browned. Blot bacon with paper towels to remove as much fat as possible, then crumble bacon , add to pan and cook 1 minute more.

Pour beaten eggs over the onion-bacon mixture, then crumble Feta over eggs. Keep heat on low, cover pan, and cook about 10 minutes. It's done when eggs look set but still slightly moist, Feta looks melted, and the eggs have puffed up slightly.

Turn off heat and let eggs sit one minute. Grind some fresh ground pepper over, and enjoy.


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South Beach Suggestions:
As I've already mentioned, the South Beach Diet discourages eating bacon because of the saturated fat, so if you make this with bacon it's definiately a "once in a while treat" for South Beach Dieters, especially because the Feta cheese also has saturated fat.

More Eggs with Feta Cheese:
(Recipes from other blogs may not always be South Beach Diet friendly; check ingredients.)
Mushroom and Feta Breakfast Casserole
Cottage Cheese and Egg Breakfast Muffins with Mushrooms and Feta
Gluten-Free Breakfast Muffins with Zucchini, Feta, and Quinoa
Mushroom, Spinach, and Feta Omelet from Closet Cooking
Crustless Spinach, Onion, and Feta Quiche from Baking Bites
(Want even more recipes for eggs with Feta Cheese? I find these recipes from other blogs using Food Blog Search.)
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26 comments:

Omah's Helping Hands said...

Now this sounds good. There are so many ways one can go about making it a bit healthier if need be. But the small amount of bacon can be made up in somewhere else in the week. Thanks for sharing. I'm going to have to try this one!

Cyndi said...

Well, I have four pounds of bacon from Costco that I have to use up, so I'll just have to deal with it! I made a scramble with bacon, tomato, and avocado for breakfast this morning, and though it had the saturated fat from the bacon, it was at least low carb. I like your idea of using feta - I've switched to sharp cheddar for the "zing," and feta will do that, too.

Pearl said...

oh that egg dish looks like a hit breakfast dish!

Valentina said...

Kalyn, what a lovely recipe.I love fritatas. They go really well with some green salad and make up a nice light meal.

Trish said...

Yum is all I can say. I do love my frittatas or 'unscrambled eggs' - grin! Made on the weekends, they are open to so many possibilities.

Joanne said...

This looks really good, I love frittatas. I think that the key thing about bacon is that a little bit goes a long way. And you deserve a treat every once in a while!

RecipeGirl said...

This is what I like to make for lunch :) So perfectly easy. I'd add bacon too... maybe turkey bacon would be a good choice. Funny how we look at older posts and realize how much we've learned!

Cookin' Canuck said...

I absolutely frittata! Such an easy meal, for breakfast or dinner and they're a great way to use up leftovers in the fridge. I agree that a little taste of bacon is well worth the sacrifice!

Sharona May said...

Love to make Frittatas on the weekend with my Frittata pan. I like the combination you select. I think you cna really add any combo of veggies and meat that you like and then of course a little cheese.

Thanks

Rev. Biggles said...

Knock, knock. Bacon Police here, Ma'am. You'll get far better flavors and a huge dose of aromatherapy by slow cooking your bacon on a cookie sheet in the oven at 325 or so. Let the fat render out, pat more than dry. Let come to room temp and vacuum seal or put in ziplock baggy and suck the air out with a straw. Toss in to fridge for at least a week and in the freezer even longer. When you need some low cal, short-cut bacon, you'll have it!

Kalyn said...

So glad people are liking this and not freaking out about the tiny bit of bacon! It's Sunday morning and I'm just about to make one here.

Kalyn said...

Hi Biggles, I was writing at the same time you were so that's why I didn't respond. I know you're a bacon purist, but the pre-cooked bacon I buy from Costco has already been through that process! Comes in a plastic container, sealed, ready to toss in the freezer and take out a couple of strips when you want to make this. Thanks for the tip though. I'm sure there are other bacon lovers who will like seeing how the bacon expert does it!

The Italian Dish said...

one of my favorite breakfasts, too, Kalyn! I made a frittata yesterday with green garlic, mushrooms and wild greens all from the farmer's market. Frittatas are so versatile.

Kerstin said...

Your frittata does look like the perfect weekend breakfast! I love all the flavors and the feta cheese - yum!

Sandie said...

Saw this on Foodgawker and with the feta, green onions and "just a whisper of bacon," it sounds like the perfect breakfast to me---no matter what you call it!

Karina Allrich said...

I love the idea of a mini-frittata. Yours looks beautiful- so colorful. (I miss feta!) And for the record, I think a little splurge once in awhile is good for the soul.

Cheryl said...

You said you cook the bacon in the microwave and then you said you precooked bacon from Costco. I'm confused.

Katerina said...

Sounds good! And we ALL need to have a little bacon every once and awhile I truly believe.

Kalyn said...

I'm loving all the bacon-in-moderation love.

Cheryl, the bacon is precooked, but I crisp it more to remove more of the fat.

Maris said...

I love the idea of a mini-frittata. I love eggs and frittata but I always have too much leftover!

Susan from Food Blogga said...

Hah! I just posted on frittata today too. Course I really like "un-scrambled eggs." :)

Grace F. said...

This looks really yummy! I just wish I'd seen it sooner! Maybe some flavored tofu would be good instead of the bacon?

Jami said...

This looks delicious. I love bacon.

Peter M said...

Feta works wonderfully in a frittata and this one makes me hungry again (after just finishing dinner).

Garrett said...

Frittatas are basic fare in my home. Easy to slam together while I study or pack in a bento with a packet of soy sauce or some kosher salt to take to class. I throw in whatever is lying around - cilantro, parmesan, radishes, basil, cumin, just whatever seems like it will all pair well.

Fabulous reminder of quick and simple food that tastes great (and travels well, room temp. frittata is just fine by me).

Cheryl said...

A variation [whatever meat or vegies and cheese I have] is my breakfast almost every day. I use two eggs and one egg white.

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